Bacon Pumpkin Risotto
Bacon Pumpkin Risotto… Now I know the word Pumpkin conjures images of steaming lattes, fluffy pies, and comforting custards. But did you know this autumnal superstar can also shine in savory dishes?
ENTERING THE CHAT: Bacon Pumpkin Risotto. The ultimate fall comfort food. This dish is packed with flavor, featuring fresh thyme, white wine, a touch of buttery richness, and a hint of sweetness from honey. Topped with crispy bacon and a generous sprinkle of Parmesan cheese, it’s the perfect side dish to elevate any meal (or add protein and make it the meal itself!).
POV: I was inspired to try something NEW for fall! I’ve never tried pumpkin in a savory light and I was BLOWN AWAY at how delish it was! I made this for myself with a chicken breast for a “girl dinner” when my husband and daughter had plans. But it could be on its own a light lunch or with protein and a hearty and satisfying dinner!
Forget the sugary sweetness often associated with pumpkin. Here, it takes on a new role, lending a rich, velvety texture to the creamy risotto. Each creamy bite is punctuated by the salty, smoky crunch of crisp bacon, creating a symphony of textures and flavors that’s both familiar and surprising.
It’s a dish that’s perfect for fall. As the weather cools, a warm bowl of pumpkin risotto is a welcome comfort. But the true beauty lies in its versatility. While this version features bacon, the possibilities are endless. Imagine plump, pan-seared scallops nestled amongst the pumpkin rice, or sautéed mushrooms adding a woodsy earthiness.
TRY THIS!! You might discover a new autumnal favorite that goes beyond the dessert plate.
Bacon Pumpkin Risotto
Ingredients
- 1/2 Sweet Onion finely diced
- ½ lb bacon diced
- 4 C Water
- 1 T Better than Bouiollon Chicken
- 1 C pumpkin puree
- 1 small bunch fresh thyme sprigs tied in kitchen twine
- 1 C arborio rice
- freshly cracked black pepper
- kosher salt
- ½ C white wine
- 2 T butter
- 1 T honey
- ¾ cup freshly grated parmesan cheese
Instructions
- Cook the bacon: In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside.
- Sauté the aromatics: Add diced onion and garlic to the bacon fat. Sauté until softened, about 5 minutes.
- Prepare the pumpkin puree: In a small saucepan, heat chicken broth over medium-low heat until just barely simmering. Whisk in pumpkin puree and keep warm.
- Toast the rice: Stir in arborio rice, thyme bunch, salt, and pepper. Toast for 1 minute.
- Add wine: Gradually add white wine and let it cook down for a few minutes.
- Add liquids: One ladle at a time, add water and pumpkin liquid to the risotto, stirring constantly, until each ladleful is absorbed before adding the next. This may take around 15-20 mins.
- Finish and serve: After removing the thyme sprigs, stir in the butter, honey, and Parmesan cheese. Once the ingredients are melted and combined, serve the risotto immediately. Top with crispy bacon, Parmesan, and black pepper for a delicious finishing touch.
